Women's Weekly (Malaysia) - - Diary -

Prep 15 mins • Cook 50 mins • Serves 4-6

1 tbsp ex­tra vir­gin olive oil • 1 onion, chopped • 100g beef ba­con, chopped • 2 gar­lic cloves, crushed • 1 tsp rose­mary, finely chopped • 2 po­ta­toes, peeled, chopped • 2 cel­ery stalks , sliced • 1 car­rot, chopped

• 8 cups veg­etable stock • 400g can diced toma­toes • 1 cup risoni • 400g bor­lotti beans, rinsed, drained • 100g green beans, trimmed, sliced

• Shaved parme­san, pars­ley leaves, crusty bread, to serve

TIP: Freeze in an air­tight con­tainer up to 1 month. Thaw in fridge overnight and bring to the boil be­fore serv­ing.

1 In a large heavy-based saucepan, heat oil on medium. Sauté onion, beef ba­con, gar­lic and rose­mary 8-10 mins un­til soft­ened, be­ing care­ful not to brown.

2 Add po­ta­toes, cel­ery and car­rot to pan. Sauté 2-3 mins un­til be­gin­ning to soften. Stir stock and toma­toes through. Bring to boil. Re­duce heat to low and sim­mer 15-20 mins un­til veg­eta­bles are al­most ten­der.

3 Mix in risoni and beans, and sim­mer 10-15 mins. Sea­son to taste. Serve with shaved parme­san and chopped pars­ley. Ac­com­pany with crusty bread.

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